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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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Ingredients:
6 new potatoes, medium-sized |
1 1/2 cups low fat cottage cheese |
1 cup low-fat sour cream |
2 tablespoons green onions, chopped |
2 tablespoons fresh parsley, chopped |
2 teaspoons dill weed |
1 1/2 teaspoons salt |
1/2 cup cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
Directions:
1. In a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters.
2. Cool slightly.
3. Slice the potatoes and place in large bowl.
4. In a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt.
5. Add to the potatoes.
6. Spoon the potato mixture into a lightly greased baking dish.
7. Sprinkle with cheddar cheese and monterey jack cheese.
8. Bake at 350 degrees for 30 minutes, or until bubbly.
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